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Past Articles for 2016 Arrange by Author's last name
Arrange by Author's first name
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| Chinese Ethnic Minorities and Their Foods |
Gelo: Minority Folk and Their Food
| Fall |
2016 | 23(3) |
Minorities, Muslims, and Halal Food
| Summer |
2016 | 23(2) |
Yugurs and Uygurs: Two Different Ethnic Minority Populations
| Winter |
2016 | 23(4) |
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| Chinese Food History |
China's Ancient 'Book of Songs'
| Fall |
2016 | 23(3) |
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| Condiments |
Sugar: A Hidden Ingredient
| Fall |
2016 | 23(3) |
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| Eggs |
Egg Yolks: High and Heavenly
| Summer |
2016 | 23(2) |
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| Fish and Seafood |
Crab, Cuttlefish, and Conch
| Summer |
2016 | 23(2) |
Shrimp, Lobsters, and Scallops, continued
| Spring |
2016 | 23(1) |
Squid, Snails, and Salamanders; Sea Vegetables, too
| Fall |
2016 | 23(3) |
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| Food as Herbs, Health, and Medicine |
Astralagus is Milk Vetch
| Winter |
2016 | 23(4) |
Chinese Food, Medicine, and Health
| Spring |
2016 | 23(1) |
Ginseng
| Fall |
2016 | 23(3) |
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| Food in History |
Chinese Cuisine Has Central Asian Roots
| Winter |
2016 | 23(4) |
Confucius: On Food and Eating
| Spring |
2016 | 23(1) |
Early Chinese Food: Neolithic To Now
| Spring |
2016 | 23(1) |
Questions About Confucius
| Fall |
2016 | 23(3) |
Xian: An Early Chinese Capital
| Spring |
2016 | 23(1) |
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| Fruits, Desserts, and Other Sweet Foods |
Fruits Are Very Popular: Part I
| Fall |
2016 | 23(3) |
Fruits are Very Popular: Part II
| Winter |
2016 | 23(4) |
Mangoes are Marvelous
| Summer |
2016 | 23(2) |
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| Holidays and Celebrations |
Chinese Lunar Year: Its Festivals and Foods
| Summer |
2016 | 23(2) |
Lunar Year Festivals and Foods
| Summer |
2016 | 23(2) |
Qiaoguo, also called Qixi, is for Lovers
| Spring |
2016 | 23(1) |
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| Lamb |
Lamb Revisited
| Winter |
2016 | 23(4) |
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| Letters to the Editor |
TOPICS INCLUDE: Religious monasteries in Mongolia; Chinese characters; Shi Jing; Information about illegal workers; Burdock; Vancouver menu exhibition; Lamb recipes; Rice cakes and potato disks
| Winter |
2016 | 23(4) |
TOPICS INCLUDE: Chinese New Year; Maritime Silk Road; Chinese religions; Graves of deceased; Song dishes in Hangzhou; Seal scripts; A belt and a donut; Feeding parents with an incurable disease; Hasma recipe
| Spring |
2016 | 23(1) |
TOPICS INCLUDE: F&F Corrections; Ketchup in Indonesia; Chinese crab beliefs; Zheng He; Taiwan, a food lovers paradise; Dishes named by ingredients; Donating a bought book; 1st Chinese restaurant in US; Green tea; Ginger-pickled walnuts; Hezhen man
| Fall |
2016 | 23(3) |
TOPICS INCLUDE: Ponzu sauce; Spoon measurements; Next Food Conference; Seafood articles kudos; Qufu and Mt. Tai; Keeping count; An apology
| Summer |
2016 | 23(2) |
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| Personal Perspectives |
Loving Chinese Food, Menus, and Cookbooks
| Summer |
2016 | 23(2) |
Senior Citizen Lunch Boxes
| Summer |
2016 | 23(2) |
Tribute to Irving Chang, A
| Winter |
2016 | 23(4) |
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| Pork |
Pork Sung is Pork Floss
| Fall |
2016 | 23(3) |
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| Research in Japan |
Chinese Food Research in Japan
| Fall |
2016 | 23(3) |
Chinese Food Research in Japan
| Fall |
2016 | 23(3) |
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| Restaurant Reviews |
Yi Pin, A Restaurant in South Africa's Port Elizabeth
| Summer |
2016 | 23(2) |
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| Sauces, Seasonings, and Spices |
Garlic and Ginger: Chinese Lore and Loves
| Summer |
2016 | 23(2) |
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| Sea Vegetables |
Sea Vegetables: More Information
| Summer |
2016 | 23(2) |
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| Unusual Ingredients |
Fish Lips, Fish Cheeks,and Fish Air Bladders
| Fall |
2016 | 23(4) |
Flowers: For Fantastic Flavor
| Spring |
2016 | 23(1) |
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| Vegetables and Vegetarian Foods |
Mustard Greens: Plain and Perky
| Spring |
2016 | 23(1) |
Vegetarianism: An Update
| Spring |
2016 | 23(1) |
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